Southwestern Fried-Chicken Salad

Chicken
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper
6 (5- to 6-oz) skinless, boneless chicken-breast halves (without tenderloins), cut
crosswise diagonally into 1-inch wide strips
1/2 cup all-purpose flour
1/4 cup cornmeal
1 1/2 tsp paprika
1 cup canola oil

Salad
4 ripe plum tomatoes, cored, cut into 1/2-inch dice
1 red bell pepper, julienned
1/2 cup olive oil
1/4 cup each fresh lime juice and chopped fresh cilantro
1/4 tsp each salt and black pepper
1 ripe Haas avocado
1/2 lb mixed baby salad greens (mesclun)

CHICKEN: In bowl, mix buttermilk, 1/2 tsp salt and the pepper. Add chicken; stir to coat. Let stand for 15 minutes at room temperature or refrigerate up to 8 hours.

In pie plate, mix flour, cornmeal, paprika and remaining 1/2 tsp salt. Drain chicken. Coat in flour mixture; shake off excess. In large nonstick skillet, heat oil. Cook chicken in batches of about 8 pieces; fry 5 to 6 minutes per batch, turning once, until golden and cooked through. With slotted spoon, remove chicken to paper towels.

SALAD: In medium bowl, toss together tomatoes, bell pepper, olive oil, lime juice, cilantro, salt and black pepper. Halve avocado; remove pit and peel. Cut into 1/2 inch thick slices.

TO ASSEMBLE: On serving platter or individual plates, arrange greens; top with tomato mixture, fried chicken and sliced avocado.

Serves 8-10.